Thanksgiving menu: B.C. chefs dish on their favourite holiday meals

B.C. chefs dish on their favourite Thanksgiving recipes.

Thanksgiving is a day to celebrate all the people, places and things we’re thankful for. And to eat, of course.

These days, the happy holiday has become more about stuffing-yourself-until-you-can-barely-breathe status rather than honouring our nation’s forefathers or celebrating a bountiful harvest. Not that we’re complaining. (Bring on the pumpkin pie!)

With a mouthful of motivation in mind, rather than dwell on the time-tested turkey-and-stuffing combination we’re all used to gorging ourselves on come Thanksgiving Day, we wanted to mix up the meal ideas a bit.

So, we asked a handful of B.C. chefs to dish the details on their favourite Thanksgiving dishes, each one offering a new take on classic holiday eats.

From parsnip delights to pecan pie — and even a pasta (yum!) — here’s what they each came up with.

Brussels Sprouts alla Carbonara

Why I chose this dish: “I have always loved the comfort of a good spaghetti carbonara. The classic combination of pancetta, pecorino, egg yolk and black pepper is especially satisfying as the temperature drops and days become shorter. As pancetta is often referred to as Italy’s version of bacon, it is a seamless pairing with brussels sprouts, a thanksgiving essential. This recipe essentially replaces spaghetti with brussels sprouts, and shows that carbonara is more of a technique than a dish in itself.”

Favourite Thanksgiving memory: “Last Thanksgiving was the first time my wife and I hosted our whole family at our house. Seeing the joy in my daughters eyes as she ran around the dining room and crawled under the table is now a memory that I will be forever grateful for.”

Ingredients:

1 lb brussels sprouts, stems removed

6 oz pancetta, cut into 1/4” batons

2 shallots, peeled and thinly sliced

1 cup finely grated pecorino Romano cheese

1 cup chicken or vegetable stock

2 egg yolks

1 tsp freshly ground black pepper

1 tbsp unsalted butter

1 tbsp extra virgin olive oil

kosher salt to taste

Method:

Cut the brussels sprouts in half through the stem. Blanch them in lightly salted boiling water for 1 minute, until they are starting to become tender. Remove them from the boiling water and immediately place them in an ice bath until well chilled. Remove them from the ice bath and place on a kitchen towel to dry.

Place the olive oil and pancetta in a large sauté pan and cook over medium heat until the pancetta has browned evenly. Add the shallots and black pepper to the pan and cook until the onions have softened.

Add the brussels sprouts and sauté until they are beginning to caramelize. Deglaze the pan with stock and add the butter and pecorino, stirring often to melt the cheese. When the cheese has melted and almost all of the stock has been reduced, glazing the brussels sprouts, take the pan off the heat. Allow the pan to cool for 1 minute, before adding the egg yolks and tossing rapidly to lightly cook the egg without allowing it to set. Season with kosher salt, if necessary, and serve immediately.

Serves four as a side dish.

Parsnip, Apple and Vanilla Velouté

From: Executive Chef Lukas Gurtner of Sonora Resort

Why I chose this dish: “For myself, Thanksgiving was a time my mother, father, sister and myself had the chance to enjoy a usually West Coast autumn day with one another. Slightly rainy, beautiful colours starting to form throughout the trees. The smells at that time are so unique and fresh. We would always go for a morning hike through the forest to see what kind of wild mushrooms were starting to arise. I would always remember coming home after and my mother and father would be going through the fridge to see what was around for soup. For me, soup is something that can be made from anything, if it is done properly. Keeping in mind what is in season and what will enhance your soup texturally, as well. This soup I chose was not something we would have often nor even if I could remember ever having as a family. These fond memories though, sharing time with my family while exploring the unforgettable west coast forest and after being able to enjoy a comforting warm bowl of soup while reflecting back is why chose this dish.”

Favourite Thanksgiving memory: “My most memorable Thanksgiving memory would have to be a few years back. It was the end of a crazy-busy season at Sonora. Myself, Chef Terry Pichor and our team prepared the most extravagant Thanksgiving dinner I have ever had. You name it, we had it! To be able to sit down with the whole kitchen team, morning and night brigade as well as all the dining room staff and to enjoy a few hours together is something I will never forget. Never being able to share any time with one another and to be able to sit down as a team, not thinking about anything other than enjoying each other’s company and some fantastically prepared food. This is something which really took me back and is something I will never forget. In our industry, we spend more time with our coworkers then we do with our family sometimes. Being able to enjoy that meal and few hours with everyone after a crazy summer with continuous laughs and smiles was something truly special for me.”

Take your chopped parsnip, apple, celery, shallots and garlic and slowly sweat off on low heat with your butter in a large pot. Leaving the seeds in the apple is fine as it gives natural pectin and body to your soup base. Place a lid on top and stir every two minutes. Placing a lid over top will produce steam and will prevent your vegetables from burning and sticking to the bottom of the pot. Scrape the seeds from the vanilla pod and add your vegetables, which are cooking. Take the vanilla pod, thyme and your bay leaves and wrap them with butcher’s twine to form a “sachet”. You can add your lemon zest at the same time, but save your lemon juice for finishing. Place your lid overtop again and cook for another 5-10 minutes until your vegetables are translucent. When ready, take your white wine and de glaze your vegetables with this. Cook this down with the lid off until most of the liquid has dissipated. When ready add your cream and vegetable stock and cook for one to one and a half hours on extremely low heat. Make sure to constantly stir this while cooking so your cream does not burn on the bottom. Making sure you have a controlled low temperature is very important.

When cooked all the way through, remove your “sachet” and place into a blender. Depending on the size of your blender you might have to do it a few times. The texture of the soup should be very smooth and velvety in texture. After, pass the mixture through your chinois to prevent any thin chunks or pieces to be in your final product. Season soup with salt and fresh lemon juice. If soup is too thick, you can add some more vegetable stock or milk to fix the consistency. Cooling the soup down overnight and using it the next day is best as I find the flavours have a chance to relax and come together. Again, when reheating, make sure to constantly stir on low heat as you don’t want the soup to stick on the bottom and burn. You can dice some small pieces of apple and parsnip. Simply roast them in a pan with butter and honey for garnish if you would like added texture to your soup. I also serve this soup with crushed smoked almonds.

Pecorino and Spiced Whole Wheat Cracker

Cracker base:

1 cup AP Flour

½ cup whole wheat flour

2 cup grated pecorino

½ cup tempered butter

1/3 cup buttermilk

1 tsp baking powder

1 tsp ground coriander

1tsp ground fennel seed

1 tsp ground black pepper

1 tsp salt

Zest of 2 lemons

1 egg (for egg wash)

Method:

Grab your food processor and add your butter, buttermilk and grated cheese. Blend until mixture comes together. Now add the rest of your ingredients while using the pulse setting to mix everything together. Place on your working station and without working the cracker dough bring everything together with your hands. Place between 2 pieces of parchment and refrigerate for 20-30 minutes. When completely cool, using a rolling pin, roll the cracker dough to ½ -1 centimetre in thickness. Again refrigerate for another 15 minutes. When completely cool you can cut your crackers into your desired shapes and sizes.

Preheat your oven to 350 F. Place your precut crackers onto a sheet pan with parchment. Crack your egg into a bowl and whisk it until smooth. Using your pastry brush, cover each cracker with your egg wash and sprinkle a little salt on top as well. Bake for 10-15 minutes or until golden brown. Depending on the size you have cut them, this will depend on how quickly or long it will take to bake them. When finished, place them on a cooling rack and serve when ready.

Serves six to eight.

Chicken Liver Mousse

From: Chef Emmanuel Joinville of Jules Bistro

Why I chose this dish: “I never celebrated Thanksgiving back in France, but when I started this tradition with my friends in Canada, this is the dish they would always request for me to make and bring!”

Favourite Thanksgiving memory: When I am invited to Thanksgiving dinner at friends’ and they don’t ask me to cook the main dishes. It’s a day to for me to take a break!”

Ingredients:

½ lb chicken liver

1 tsp chopped garlic

1/8 lb butter

¼ lb butter

2oz port

1oz cream

Salt, pepper

4 tsp melted duck fat

Method:

In a pan, melt 1/8 lb butter, salt, pepper and garlic. Add chicken livers and cook for 3 minutes. Add port and cream and simmer for 2 minutes. Pour the mix into a blender. Little by little, add ¼ lb cold butter. When texture is smooth, pour into 4 ramequins. Keep refrigerated for one hour. Add the melted duck fat to cover the surface and refrigerate overnight. Enjoy with warm toasts.

Thanksgiving Perogies

From: Chef Wayne Sych of Joe Fortes Seafood and Chop House

Why I chose this dish: “I am Ukrainian, and growing up my family would always make homemade perogies for special holidays, like Thanksgiving.”

My favourite Thanksgiving memory: “It’s an opportunity for me to cook with my two sons.”

Place the flour and salt in a stand up mixing bowl with the paddle or dough hook attachment. With the mixer running on low, add the oil and egg. Slowly add the water in a steady stream. Mix until well incorporated. The dough should be slightly sticky add more flour or water if necessary. Turn dough onto floured surface and kneed until soft, let dough rest for 20 minutes. On floured surface roll dough out to 1/8 inch thickness. Cut dough into circles with a 3.5 — 4 inch cutter. Re roll leftover cuttings and cut remaining circles.

To assemble perogies, place 10-15 ml of potato filling in the centre of the cut out dough circles. Gently wrap dough around filling and pinch dough to seal in filling to create dumping. Ensure potato filling does not get on the pinched section of the perogies as they will open when boiling. Bring a large pot of water to a rolling boil and place perogies in batches into water. When perogies float remove with slotted spoon onto parchment lined sheet pans. Continue until all perogies are cooked, be sure when placing on sheet pans that they have space between them so they don’t stick together. To finish place perogies in sauté pans on medium low heat with extra butter and fry until golden brown on each side. Serve with sour cream on side.

Makes 4 dozen

Maple Pecan Tart

From: Chef Betty Hung of Beaucoup Bakery

Why I chose this dish: “Pecans and maple remind me of falling leaves in the brisk air. It is not easy to find a pecan tart packed with pecans and one that is not overly sweet, so I love making my own. This version has real maple and is loaded toasted pecans. It is also quite easy to make and keeps well for dinner parties like Thanksgiving.”

Favourite Thanksgiving memory: “A few years ago, I hosted a Thanksgiving potluck and invited a few friends. I am usually not a big fan of turkey, however a co-worker suggested I get a fresh one from a local poultry vendor. It was the best turkey that I have ever had — so juicy and tender. My friends brought over delicious sides. Then the dinner ended with a classic homemade warm pumpkin pie with vanilla ice cream.”

In the bowl of a stand mixer, beat butter with a paddle attachment at low speed. Beat in warm milk and egg yolk. Add in sugar and salt, beat until smooth.

Lastly, mix in flour to form soft dough. Avoid over-mixing. Form dough into a disk and wrap in plastic, chill in the fridge for about 30 minutes before rolling. Preheat oven to 325 F.

On a lightly floured surface, roll dough into a 12 circle, line dough onto a 9 inch fluted round tart pan with a removable bottom. Dock the bottom with a fork. Rest the shell in the fridge until firm. If you wish, roll together the scraps of pastry dough and cut out leaf shapes to decorate the top of the tart, set aside until ready to assemble.

In the meanwhile, prepare the pecan filling. In a small saucepan with medium heat, cook together the sugar and maple syrup for about 3-4 minutes, until the sugar has dissolved (do not boil the mixture). Take the pot off the heat; add in the Bourbon, cinnamon, nutmeg, salt, and vanilla extract, stir until combined. Lastly whisk in the eggs, the mixture should be cohesive before using.

Assembly:

Take out prepared tart shell, place in the chopped nuts, slowly pour in the syrup. Make sure the syrup covers the nuts. Lastly, garnish the top of the tart with the reserved pecans and leaf cut-outs. Place the tart pan on a cookie sheet, bake in preheated oven for about 50 minutes, turning pan halfway through, until the edge of the tart turns slightly golden and centre is set. Cool completely before serving.

Makes one 9-inch round tart

Views From The Drink

From: Bartender Kaitlyn Stewart of Royal Dinette

Why I chose this cocktail: “For me, this cocktail has all the flavours of Fall in Vancouver. The notes of coffee and ginger pair perfectly with the hints of vanilla in the Bulleit Bourbon.”

Favourite Thanksgiving memory: “Thanksgiving has always been a time for family and friends. So all of my favourite memories usually begin and end at a giant dinner table, surrounded by the people I care most about and lots of delicious food. My mom happens to be an amazing cook!”

Ingredients:

1 oz Bulleit Rye

.5 oz Amaro Montenegro

.5 oz Tim Hortons coffee syrup*

.5 oz lime juice

2 dashes Angostura bitters

Top with ginger beer

*Coffee Syrup* Using a 1:1 ration of sugar to water, add to a pot and bring to a light simmer. Add in 2 tablespoons of Tim Hortons ground coffee and let steep for 10 minutes. Fine strain the mixture and refrigerate.

Method:

Combine all ingredients, excluding the ginger beer, into a shaker tin. Vigorously shake for 7-10 seconds. Strain into collins glass over crushed ice, top with ginger beer.

Comments

We encourage all readers to share their views on our articles and blog posts. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. We are using Facebook commenting. Visit our FAQ page for more information.